Fruit, Veg, Flowers and Slugs

Perhaps it is because I garden and as such become more attuned to the seasons, but I quite enjoy the onset of autumn. The shorter days, the s oftening light, the changes in the garden and the world around us as everything prepares for winter; there is a certain beauty to it. That said, there is plenty to be getting on with readying the garden for the weeks ahead and into next year.    The English Lavender has already been pruned back with the flowers now finished meaning the Miscanthus Indian Summer grasses are now the highlight of that bed. The plan for this bed was for the bronze stems and feathery seedheads of the grass to sit beautifully behind the green/silver foliage of the mounded Lavender plants and it is working I am happy to report and thus far the grasses are withstanding the battering they have received from all the recent wind and rain. It has to be said, though we haven't had it as bad as some parts of the country, the garden as a whole has withstood the storms pr

  As I write this article in early September, I am sitting in the garden in thirty-degree heat ; what a crazy summer of weather we have had this year. Most of my time of late has been taken up with the harvest o n the vegetable patch. At least twice a week I am blanching and freezing Runner Beans and the bottom tr a y of my freezer is already full. They are a great vegetable to have on your patch and I would encourage everyone to grow them as they will supply you with bean s throughout the summer and into autumn with plenty over to freeze ready for roast dinner s through the winter months. The Tomatoes have been cropping like crazy and when not dealing with the beans I have been bus y making Tomato Ketchup and BBQ Sauce. The Buffalo Steak tomato plants r emain ladened and t he re’ll be a few more hours spent making sauce before the season is over .    My recipe for Tomato Ketchup is pretty standard though I have tweaked it a little down the years; if you are interested it ca

And so it begins that wonderful time of the year as the tomatoes begin to ripen. I mentioned recently that the first of the Tiny Tim tomatoes (they are tiny) had begun to ripen, well many of the other varieties I am growing this year are now ripening as well. I spoke at the start of the year about how I planned to grow more tomatoes than ever before and so far so good as they say. As yet none of the four Buffalosteak plants   growing on the outside patch are ripe but I have plenty of fruit on the plants and having grown these before I was always confident they would go well. Also in the outdoor patch are the heirloom variety from Germany Tomato Bloody Butcher . A variety that has Potato like foliage (as Pink Brandywine) my research into this one suggested it would produce crops of golf ball sized fruit with a dark 'blood-red' juice. It reportedly is one of the first varieties to ripen, ripening in only about 60-days, and continues all summer long and I hoped it would be perf